Spinach Chicken Enchiladas

• 4 chicken breasts cooked and diced thinly
• 1 package frozen chopped spinach thawed and pressed
• 10 3/4 ounces cream of chicken soup undiluted
• 8 ounces sour cream
• 8 ounces chopped green chilies drained
• 3 tablespoons green onion minced
• 12 corn tortillas
• vegetable oil
• 4 cups monterey jack cheese
• 3/4 cup minced onion

1. Combine first 4 ingredients (except chicken), chilies, soup, sour cream and spinach - in blender, process until smooth.
2. Fry tortillas one at a time, until soft, press oil off on paper towel.
3. Combine chicken, onion and 2 cups cheese and spoon about 2 tablespoons on each tortilla.
4. Roll up and place in a baking dish.
5. Spoon spinach mixture over tortillas and sprinkle with remaining cheese.
6. Bake at 325 degrees for 30 minutes.
7. Makes 6 servings.

chicken breasts, pressed, cream of chicken soup undiluted, sour cream, green chilies, green onion, corn tortillas, vegetable oil, cheese, onion

Taken from www.yummly.com/recipe/Spinach-Chicken-Enchiladas-1674335 (may not work)